Couscous-Vegetable Salad with Roasted Red Pepper Dressing

1. For dressing, preheat oven to broil. On sheet pan, place red peppers. Place under broiler for 15 minutes. Remove and set aside.

2. In medium saucepan, heat oil to 250 F. Pour over guajillo chilies and garlic in heatproof containers; cool.

3. In saute pan, combine spices; toast for 2 to 3 minutes. Cool and place in blender container. Add vinegar, cilantro, sugar and tofu; blend until smooth. Refrigerate until ready to use.

4. For salad, in medium saucepan, combine 1 ½ cups water and salt; bring to a boil. Add couscous; remove from heat and cover.

5. In small saucepan, bring 1 cup water to a boil; add carrots. Cook until tender-crisp. Add corn kernels; cook 2 minutes and drain.

6. In serving bowl, combine arugula, onion radishes, cooked couscous, carrots and corn. Lightly dress with reserved tofu dressing. Top with feta and cashews.

Photograph courtesy of The Soyfoods Council